1/4 c. water
1 lb. fresh mushrooms, finely chopped
1 c. dry fine bread crumbs
1 lb. lean low fat (Farmland) sausage (3 grams per patty) or turkey breakfast sausage
1 red or green pepper, chopped
1 tbsp. dried parsley flakes
1/4 tsp. ground red pepper
2 cartons (8 oz. each) egg substitute

350 degree oven. Heat water in nonstick skillet, add mushrooms. Cook and stir until mixture boils and moisture evaporates. Remove from heat. Stir in bread crumbs.

Spray 9 x 13 inch baking dish with nonstick spray. Press mushroom mixture onto bottom of prepared baking dish to form crust.

In same nonstick skillet cook sausage breaking apart or crumbling into small pieces and stirring frequently until lightly browned. Remove from heat. Put into a colander and rinse with hot water. Shake dry.

Stir in chopped pepper, parsley and ground red pepper. Spread sausage mixture over crust. Pour egg substitute evenly over mixture. Bake 25-30 minutes or until mixture is set.